Gatte ka Dalma (Gatte in lentil gravy) (A fusion recipe-Mix of Odiya n Gujurati cuisine)

Ingredients for Dal :-

Toover dal / Pigeon pea - 1 cup

Vegetables - Potato, Brinjal, Pumpkin, Carrot -1 cup (Cut into medium cubes)

Turmeric powder - 1 tsp

Salt to taste

Boil the dal with the veggies in pressure cooker about 1-2 whistles in high flame. 

Ingredients for Gatte :-

Besan (Gram flour) - 1 cup

Ajwain (Carom seeds) - 1/2 tsp

Dhania powder - 1/2 tsp

Green chilly chopped   

Curd - 1/2 cup

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 2 tsp

Mix all these ingredients and make a soft dough by adding little water. Take equal size ball and flatten it (shown below pic). Boil it in hot water about 10 minutes, when it float in water just remove it. Cut into small cubes and fry in hot oil till golden brown in colours (Its optional). You can use direct without frying.

For Masala Paste :-

Poppy seeds - 2 tsp

Char magaz (melon seeds) - 1 tsp

Ginger - 1' inch

Garlic - 6-8 cloves

Green chilly - 2-3 nos.

Make a very smooth paste

Tomato puree - 2 nos.

Ghee n oil for frying

Cumin seeds - 1 tsp

Mustard seeds - 1/2 tsp

Red chilly - 2 nos.

HIng (Asafoetida) - a pinch

Onion grated - 1 no.

Method :-

Take oil in a pan / kadhai. Add cumin, mustard seeds, red chilly, hing. When it splutters add grated onion and saute a while. Add tomato puree and cook about 2 mins. Now add the poppy seeds paste and fry. When it cook properly add the besan cubes / gatte, mix it well. Fry for a minutes and then pour the boiled dal and cook it in high flame. Switch off the flame. 

Tempering with ghee n cumin seeds and pour over the dalma just for enhancement of more flavour. (it's optional)

Sprinkle roasted fenugreek, fennel and cinnamon powder on it.

Serve with Chapati / Naan / Poori ...Enjoy it !!!!

   

Janhi Muga Dalma (Ridge Gourd with Split Green Gram)

Ingredients :-

Muga dali (roasted moong dal) - 2 cups

Janhi - 2 nos (Ridge gourd) (cut into large chunks)

Aloo - 1 nos. (Potato) ( large cubes)

Turmeric powder - 1/2 tsp

Salt to taste

Bay leaf -1 no.

Coconut grated - 1/4 cup

Roasted [cumin seed (1 tsp)+Fennel seed (1/2 tsp)+whole black pepper (3-4 nos)+dry red chilly (1-2 nos)] powder (lightly roast it n make a fine powder)

For Tempering:- Ghee (1-2 tsp), Jeera (Cumin seeds) (2 tsp), dry red chilly, pinch of hing (asafoetida).

Method :-

Clean n wash the moong dal, boil the dal in a wide pan (dekchi), add haldi, salt n bay leaf. When it start to boil add the potato cubes n let it boil about 10 mins.when the dal is half cooked (80%), add the janhi n again boil untill it properly cooked. Add the grated coconut on it. Switch off the flame.

Now for tempering, heat ghee in a small frying pan, add dry red chilly, cumin seeds n hing and pour it into the boiled dalma. Sprinkle the roasted cumin+fennel+chilly powder n Serve with roti or poori..!!!

Lau Soya chunks Dalma (Bottle gourd n Soya nuggets With Lentil)

Ingredients :- 

1 cup Harad dali (toor dal/Split Pigeon pea)

1/4 cup Buta dali (Chana dal/Split Bengal gram)

Lau (Lauki/Bottle guard) - 1cup large chunks

Aloo (Potato) - 1 no.

Soya chunks - 1/2 cup

Teja patra (Bay leaf) - 1 pc.

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

For Tempering: 

Oil (1 tsp), Panch phutan (1 tsp), dry red chilly (1-2 nos.), hing ( asafoetida), onion (1 no), ginger-garlic paste (1/2 tsp), tomato (1 no), Ruchi dalma powder (1-2 tsp), green chilly, chopped coriander leaves for garnishing.

Method :-

Clean and wash the dal (lentils). Boil both the dal (harad n buta) with lau (lauki), aloo n with little salt n haldi in a pressure cooker about 1-2 whistles. 

 Boil soya chunks in hot water for 2 mins. Drain n squeeze water from it. Take 1 tsp oil in a pan n fry it till light golden colour, sprinkle little salt.

 Now for tempering, take 1 tsp oil in a kadhai/pan. Add panch phutan, red chilly, hing, when it start to crackle, add the chopped onion, ginger-garlic paste n fry. Add the chopped tomato n saute for a while. Add the soya chunks and Ruchi dalma powder, mix well n pour the boiled dal to it. Let it cook in simmer for 2 mins n switch off the flame. Garnish with coriander leaves n serve with roti, rice or poori..Enjoy it !!!

PANASA KATHA DALMA (JACK FRUIT WITH SPLIT YELLOW PEAS)

Ingredients :-

Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups

Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)

Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)

Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)

Baigana (Brinjal) - 1/2 cup (cut in medium chunks)

Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)

Tomator - 1 no.

Ada (Ginger crushed) - 1 inch

Guda (Jaggery) - a small piece

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Water - 2-3 cups (as you needed)

For Tadka :-

Desi Ghee - 2-3 tsp

Panch Phutan - 2 tsp

Bay leafs - 1 no.

Dry Red Chillies - 2 nos.

A Pinch of Hing

Garnishing :-

Chopped Coariander leaves (Dhania Patra) 

Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp

Method :-

Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.

Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..